Moist Meat Cookery

1. Moist Meat Cookery Chante van Wyk

2. What is Moist Meat Cookery • Moist Heat Cooking is when you cook something in some sort of liquid. Example: wine, beef stock, water, etc. • Unlike Dry Heat Cooking methods the moist methods require lower temperatures • The lowest being 140 degrees Fahrenheit and highest being 212 degrees Fahrenheit.

3. Braising and stewing • With braising the meat is first seered or sauteed and then covered with liquid and cooked on a lower temperature. It could be done on then stovetop but works best in the oven so the heat ssurrounds the object and creates more steam making the meat softer. • Braising is good for tougher cuts of meat because the tough tissue absorbs the liquid making it softer and more juicy for a tender moist meat.

4. Boiling • Boiling is the hottest of all the cooking methods although the disadvantages of it is that, unfortunately, all the nutrients are cooked out and goes into the liquid being boiled. • Boiling is the least likely to be used in cooking as the rapid rolling of the bubbles often damages the meat.

5. Steaming • Much softer than boiling because the water has gone past the point of boiling to create steam which is extremely hot • Steaming has the advantage of cooking things fast while still keeping the nutrients in the meat that you are cooking.

6. References • http://culinaryarts.about.com/od/moistheatcooking/a/moistheatcook.htm